Karen's Molasses Cookies

By Alissa -
Apparently these are originally from Mocha Molly's Coffee Saloon in Steamboat, Colorado, and the recipe was printed in Gourmet in Nov. 1995. These were some good cookies. Karen adds chocolate chips to the dough at the very end, but I prefer mine in their pure non-chocolately state.

4 cups all-purpose flour
½ tsp salt
2 ¼ tsp baking soda
2 tsp ground ginger
1 ¼ tsp ground cloves
1 ¼ tsp cinnamon
1 stick (1/2 cup) unsalted butter, softened
½ cup vegetable shortening
3 ½ cups sugar, divided (Karen uses less in dough)
½ cup unsulfured molasses
2 large eggs

Preheat oven to 325. Lightly grease 2 large baking sheets.

In a large bowl, whisk together flour, salt, baking soda, ginger, cloves and cinnamon.

In another large bowl with an electric mixer, beat together butter, shortening, and 3 cups sugar (Karen uses 2 ½ cups here) until light and fluffy and then beat in molasses. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

In a small shallow bowl, put remaining ½ cup sugar. Form dough into 2 inch balls and roll in sugar. On baking sheets, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden (cookies should be soft). Transfer cookies with metal spatula to racks to cool.

Makes about 25 cookies.

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more